Comparison of various pre-treatments for production of French fries to standardise and increase the dry matter content for a lower fat uptake during frying

Angelika Petrasch; Heike Schliesser; Gernot Zweytick; Emmerich Berghofer

Comparison of various pre-treatments for production of French fries to standardise and increase the dry matter content for a lower fat uptake during frying

Angelika Petrasch
, Heike Schliesser
, Gernot Zweytick
, Emmerich Berghofer

Department of Food Science

Universität für Bodenkultur - Department für Lebensmittelwissenschaften und -technologie

Research output: Contribution to conference › Poster

Original language	English
Publication status	Published - 4 Nov 2008
Event	First European Food Congress: Food Production - Nutrition - Healthy Consumers - Laibach, Slovenia Duration: 4 Nov 2008 → 9 Nov 2008

Conference

Conference	First European Food Congress
Country/Territory	Slovenia
City	Laibach
Period	4/11/08 → 9/11/08

Cite this

@conference{882441531b8d43c28fb018e841fdd7a7,

title = "Comparison of various pre-treatments for production of French fries to standardise and increase the dry matter content for a lower fat uptake during frying",

author = "Angelika Petrasch and Heike Schliesser and Gernot Zweytick and Emmerich Berghofer",

year = "2008",

month = nov,

day = "4",

language = "English",

note = "First European Food Congress ; Conference date: 04-11-2008 Through 09-11-2008",

}

TY - CONF

T1 - Comparison of various pre-treatments for production of French fries to standardise and increase the dry matter content for a lower fat uptake during frying

AU - Petrasch, Angelika

AU - Schliesser, Heike

AU - Zweytick, Gernot

AU - Berghofer, Emmerich

PY - 2008/11/4

Y1 - 2008/11/4

M3 - Poster

T2 - First European Food Congress

Y2 - 4 November 2008 through 9 November 2008

ER -